Thematic electronic scientific online journal NCFSCHVW

Fruit growing
and viticulture of South Russia



Antonenko Mihail


Candidate of Technical Sciences

Articles in journal: (total 20)

pdf
970 Кб
16 с.
Processing of fruit and berries production and grapes
Date posted: 05.12.2023
UDC: 663.253.4
DOI: 10.30679/2219-5335-2023-6-84-178-193
Keywords: MINERAL COMPOSITION, WINES, SOILS, REGIONAL MARKERS, METAL CATIONS, MACROELEMENTS, MICROELEMENTS, CORRELATION ANALYSIS, CLUSTER ANALYSIS

Annotation

The paper discusses methods for identifying wines based on regional characteristics, which consists of establishing a connection between the component composition of wines and soils corresponding to the area where grapes grow. It has been shown that markers of regional affiliation can be components whose content in wines practically does not change during the production process. The results of a study of the mineral composition of wines produced by the winemaking enterprise OOO Imenie Sikory are presented. Using atomic absorption spectroscopy using the Kvant Z spectrometer (NPF OOO KORTEK, Russia), 12 metal elements (Co, Mn, Rb, Cr, Cs, Al, Ba, Zn, Sr, Li, Na, Mg) were determined in the course of studies on atomic emission and absorption spectra. A study was also conducted of the mineral composition of soil samples from vineyards where grapes used for wine production grew. Using the methods of correlation and cluster analysis, as well as using the random forest algorithm (for wine samples, the initial data were the content of elements and their pairwise ratios), it was revealed that the mineral composition can serve as a marker of the regional affiliation of wine products, since the studied wine samples are within each variety have a stable mineral composition, regardless of the year of harvest (correlations between the year and the content of elements are insignificant), determined by the characteristics of the site where the grapes grow. Quantitative determination of the components of the mineral complex in combination with mathematical processing of the results allows us to establish the origin of the wines with a reasonable degree of probability. The mineral composition of the studied wines is unique and is determined by the soil characteristics of the vineyard areas of the Semigorye geographical object.

How to cite
Burtsev B., Tikhonova N., Antonenko M., Reznichenko K. MINERAL COMPOSITION AS A MARKER OF TERRITORIAL AFFILIATION OF WINES OF PROTECTED DESIGNATIONS OF ORIGIN [Electronic resource] // Fruit growing and viticulture of South Russia. 2023. № 84(6). pp. 178–193. URL: http://journalkubansad.ru/pdf/23/06/13.pdf. DOI: 10.30679/2219-5335-2023-6-84-178-193 (request date: 29.03.2024).
pdf
672 Кб
14 с.
Processing of fruit and berries production and grapes
Date posted: 09.07.2018
UDC: 663.2
DOI: 10.30679/2219-5335-2018-4-52-96-109
Keywords: WINE, CLASSIFICATION OF RUSSIAN WINES, GRAPE VARIETY, QUALITY OF WINE PRODUCTION

Annotation

The review of normative and legislative documentation for the organization of the wine production of protected geographical indication (PGI) and protected appellation of origin (PAO) in Russia and in the Krasnodar Region is carried out. The classification of Russion wines, including of hight category is offered. The main requirements for PGI and PAO wines are considered in accordance with the current standard GOST R 55242-2012 "Wines with protected geographical indication and wines with protected appellation of origin. General specifications". Grapes varieties of local breeding possessed are highly productive, resistant to fungal diseases, phylloxera and frost (withstand minus 25-28 ºC), fruiting stability and high organoleptic properties are offered. All varieties of grapes were created by Russian breeders in the leading scientific institutions of Russia. The objects of research were white and red wine materials, developed in the conditions of micro wine-making of FSBSF of NCFSCHVW, and table wines produced by enterprises of the Krasnodar Territory from technical grape varieties. The research was carried out in the Scientific Center "Winery" NCFSCHVW using the well-known and operating in the Russian Federation standards, as well as original techniques based on capillary electrophoresis, gas-liquid chromatography, chromato-mass spectrometry and electrochemical titration. The high quality of wines from local varieties was confirmed during the tasting of "Antitseya-2016" in the North Caucasian Regional Research Institute of Horticulture and Viticulture (now FSBSI NCFSCHVW). The agrotechnical characteristics Of white and red selected grape Varieties are given. Particular attention was paid to the wines obtained from the grape varieties Dostoyny and Krasnostop Anapsky with high organoleptic characteristics, which can expand the assortment of high-quality wines in the South of Russia, including PGI and PAO.

How to cite
Guguchkina T., Antonenko M. USING OF NEW GRAPE VARIETIES FOR HIGH QUALITY WINES OF THE SOUTH OF RUSSIA [Electronic resource] // Fruit growing and viticulture of South Russia. 2018. № 52(4). pp. 96–109. URL: http://journalkubansad.ru/pdf/18/04/11.pdf. DOI: 10.30679/2219-5335-2018-4-52-96-109 (request date: 29.03.2024).
pdf
150 Кб
10 с.
Manage environmental and food safety
Date posted: 15.03.2011   Informregistr code: 0421100126/0030
UDC: 663.2:574
Keywords: ECOLOGICAL SAFETY, WINE, PESTICIDES, MYCOTOXINS, CAPILLARY ELECTROPHORESIS

Annotation

The necessary conditions of determination of mass concentration ochratoxin A, patulin and pesticides of triazole chemical class in wine and winestocks by a capillary electrophoresis method for control of ecological safety production are selected

How to cite
Guguchkina T., Gontareva E., Antonenko M. THE MODERN METHOD OF ECOLOGICAL SAFETY CONTROL OF WINE PRODUCTION [Electronic resource] // Fruit growing and viticulture of South Russia. 2011. № 8(2). pp. 116–125. URL: http://journalkubansad.ru/pdf/11/02/13.pdf. (request date: 29.03.2024).
pdf
953 Кб
21 с.
Processing of fruit and berries production and grapes
Date posted: 15.03.2022
UDC: 663.241.048.004.12/.014
DOI: 10.30679/2219-5335-2022-2-74-265-285
Keywords: TASTING COMPETITION, GRAPE VARIETY, WINES

Annotation

The research materials consider the results of an expert assessment of wine products made from grape varieties of domestic breeding, native, autochthonous varieties, domestic clones of introduced varieties, experimental varieties and forms of grapes, which participated in the tasting competition Anticea-2021 (Krasnodar, Russia). Expert assessment of the quality of competitive samples was carried out on a 100-point system in accordance with the recommendations of the International Organization of Vine and Wine (O.I.V.) The jury of the competition included leading specialists from the largest wineries in the Krasnodar region, expert tasters, leaders of trade unions and associations. Samples of wine products made from grapes of more than 60 different varieties from the Republic of Dagestan, the Bryansk region, the Republic of Adygea, the Rostov region, the Stavropol region, the Republic of Crimea and the Krasnodar region were submitted to the competition. Grand Prix cups, gold and silver medals, as well as diplomas of participants were provided as awards. According to the results of the tasting competition Anticea-2021, participants were awarded with special diplomas in various categories: For the consistently high quality of wine products named after. A.A. Merzhanian, For the introduction into production of varieties of NCFCHVV breeding named after. L.T. Kokhanova, For high culture in viticulture and winemaking named after K.A. Serpukhovitina, The best winemaker of a small form of business, For the promotion of varieties of Russian breeding. All samples of wine products that participated in the competition were distinguished by special organoleptic properties and stood out for their originality. It is shown that the combination of high-qualityproducts, due to edaphoclimatic differences in the area and varietal characteristics of grapes, as well as production technologies, can help bring Russian winemaking to a more significant level of competition.

How to cite
Guguchkina T., Shelud'ko O., Chemisova L., Antonenko O., Antonenko M. RESULTS OF THE TASTING COMPETITION OF WINE PRODUCTS ANTICEA-2021 [Electronic resource] // Fruit growing and viticulture of South Russia. 2022. № 74(2). pp. 265–285. URL: http://journalkubansad.ru/pdf/22/02/20.pdf. DOI: 10.30679/2219-5335-2022-2-74-265-285 (request date: 29.03.2024).
pdf
558 Кб
11 с.
Quality Management
Date posted: 15.05.2020
UDC: 663.263.2
DOI: 10.30679/2219-5335-2020-3-63-206-216
Keywords: WHITE AND RED WINES, TURBID, TERMOXIDE-3A FORMS, CATIONS OF K, NA, CA, MG

Annotation

Crystal turbid of wines is still widespread, despite the presence of various methods and technologies for their prevention and elimination. Therefore, studies on this issue are always relevant direction of research: this work presents the experimental data indicating the feasibility of using Thermoxide-3A sorbents in the H + form to control the concentration of potassium and calcium cations in the wines, and to prevent and eliminate crystal (tartrate) turbid. It was established that the use of Thermoxide-3A in the H+-form in the dynamic processing mode of wine materials ensures a decrease in the concentration of all studied elements potassium, sodium, magnesium, and calcium during the first contact of wine with a sorbent. It is shown when passing a 10-fold amount of wine, the concentration of potassium cation in the average sample was significantly less than the recommended values. The pH value decreased especially at the beginning of treatment; as the wine was passed through the sorbent, the pH increased insignificantly and after passing a 10-fold volume of wine the pH remained below the initial value. An increase in the mass concentration of titratable acids was noted in the studied wine materials. The use of the sorbent of the Thermoxide-3A brand in the H + form does not lead to a deterioration in the quality of all drinks studied: a slight manifestation of sharpness was observed, which is highly likely associated with a slight increase in acidity. It is proved by results of research that the use of the sorbent of Thermoxide 3A in the Na + form does not recommend: it contributes to a more than tenfold increase in the concentration of sodium cation, to decrease in the color intensity of red wines, and the appearance of uncharacteristic tones in the taste of wines.

How to cite
Ageeva N., Markovskiy M., Antonenko M. THERMOXID-3A FOR STABILIZATION OF WINES TO CRYSTAL TURBID [Electronic resource] // Fruit growing and viticulture of South Russia. 2020. № 63(3). pp. 206–216. URL: http://journalkubansad.ru/pdf/20/03/16.pdf. DOI: 10.30679/2219-5335-2020-3-63-206-216 (request date: 29.03.2024).